B U R P P L E E A T U P
If you like your duck confit very much on the crispy side, this will be right up your alley. I found the slightly cushiony charcoal waffle with its lightly crunchy finish a good fit for it. Expanding the flavour profile of this dish was a savoury element from the foie gras butter and a rich sweetness courtesy of a sauce made from Pedro Ximenaz, a type of dark dessert sherry.
In my opinion, one of the most memorable dishes among the numerous memorable dishes at the tasting.

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